Patriotic Berry Trifle

This is from sunny anderson via food network magazine. Just in time for summer!!

Heat 1 / 4 cup sugar , the lemon juice and 1 / 4 cup water in a saucepan over medium-high heat , stirring frequently , until the sugar dissolves.

Remove from the heat and stir in the almond or vanilla extract.

Brush both sides of each slice of cake with the sugar / water syrup.

Cut the slices into 1-inch cubes.

Beat the remaining 2 / 3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light.

Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.

Arrange half of the cake cubes in the bottom of a 13-cup trifle dish.

Sprinkle evenly with a layer of blueberries.

Dollop half of the cream mixture over the blueberries and gently spread.

Top with a layer of strawberries.

Layer the remaining cake cubes on top of the strawberries , then sprinkle with more blueberries and top with the remaining cream mixture.

Finish with the remaining strawberries and blueberries , arranging them in a decorative pattern.

Cover and re.

sugar, fresh lemon juice, almond extract, angel food cake, cream cheese, heavy cream, blueberries, strawberries